Tuesday, 3 February 2015

Marble 8, Valentine's Day Menu, Kuala Lumpur

Table for Two at Marble 8

Marble 8, Valentine’s Menu, Kuala Lumpur

Looking to make an unforgettable impression this Valentine’s
Day? Imagine: having a reservation at one of the most talked about restaurants
in the city; waiters attired in suits offering superb service; dining tables
dressed with the finest cutlery and glassware; a menu made with the highest
quality ingredients money can buy; and spectacular views of the twinkling twin
towers from your window-side table. Marble 8 embraces the luxe lifestyle with
full gusto at any time of year, but this Valentine’s Day they’ve injected extra
bling into their menu to help you woo your darling in glamourous style.

Marble 8

Marble 8 Bar

St. Valentine’s Day
Menu at Marble 8

Welcome Drink

The experience starts with a welcome cocktail, Cupid
Greetings. Made with raspberry and rose syrups, lemon juice, egg white and vodka,
it’s a pretty pale pink in a Champagne coupe. Fairy floss makes a fun garnish,
and a stippling of Japanese sansho pepper keeps a lid on the sweetness. Decide
whether to dunk it, dip it or pop the whole thing in your mouth: whatever your
choice, the garnish is a playful beginning.

Cupid Greetings

Bread and Dips

Amuse Bouche

An amuse bouche jumps straight to what Marble 8 is known for
– meat – with the Mini Wagyu Burger. I think it’s a bit of a cheeky lead - meaty
and fleshy and a tease of what’s ahead. A black charcoal bun hugs the rich
patty, cheese, and tomato filling. A line of mustard sauce and miniature greens
frame the bun. It’s quite a substantial bite for this part of the meal.

Mini Wagyu Burger

Appetizers

In another bold entrance, appetizers bring out the bling in
the Cold Pasta with Caviar and 24-Carat Gold Leaves. A beautiful wave-shaped
plate is sprinkled with a decadent amount of gold dust, and the top of the
spaghetti is crowned with an even more shiny display of gold flakes. A white
sauce is rich enough that the lean coating is more than sufficient to fill the
mouth with the taste of cream. Fine herb sakura leaves make a green appearance
on the crown, alongside an indulgent blob of black caviar.

Cold Pasta with Caviar and 24-Carat Gold Leaves

Tomato-Based Crab Consommé is given substance with Mushroom
Ravioli and unique flavour with Gingko Nuts. Micro-greens and shredded crab
garb the surface. It’s a surprising combination of tastes: the Asian nuts and
Western pasta. I believe these newly made friends however will have a long and
happy relationship together.

Tomato-Based Crab Consomme with Mushroom Ravioli and Gingko Nuts

The third appetizer, Pan-Fried Hokkaido Scallops with Dill
Oil is topped with ample fresh herbs and leaves, and sided with a strip of
parsnip puree. The shellfish, with its lightly golden skin and succulent
interior, is a fine example of cooking perfection. The parsnip puree however
causes a mixed reaction amongst our dining buddies. Some like the pairing with
its pasty sticking-around-the-mouth feel, others would prefer a more
traditional match desiring something lighter and fresher as an accompaniment.
Either way, it’s an interesting match, and a conversation point at the very
least.

Pan-Fried Hokkaido Scallop with Dill Oil

Main Courses

Guests can choose from a variety of mains on the Valentine’s
Menu. There’s even a complete vegetarian menu boosting the selection.

36 Hours Slow Cooked Beef Cheek is amassed in a
mouthwatering mountain of tender fatty and stringy beef in gravy. A parsnip
cream rings the plate with sticks of asparagus and carrots protruding from the
edges.

36 Hours Slow Cooked Beef Cheek

Roasted Honey Glazed Chicken Capon is well coated in a
sticky sweet sauce. The sauce infuses the entire bird making it soft and
powerfully flavoured. Roasted potato cylinders, soft within, sit on the side
begging to be rolled in the glaze.

Roasted Honey Glazed Chicken Capon

An enormous rectangle plate presents the 52-Degree Boiled
Boston Lobster Tail. Sprawled across the platter the red shell is butterflied
revealing its white luscious flesh. It’s another example of model execution:
tender, relatively easy to remove from the shell, and boasting a clean yet
intense lobster savour. The texture of the flat yellow round of Saffron Risotto
on the side is moist yet firm to the bite, making a great complement to the
crustacean.

52-Degree Boiled Boston Lobster Tail

Now the meat is what has given Marble 8 its formidable reputation
and so I guess this will most likely be one of the top orders from the menu. Grilled
Fillet Mignon is of the wet-aged kind and very moist. Nicely charred around the
crust, the interior is soft, pink and juicy. The Steak Fries and Truffle
Mayonnaise are the bomb, and stacked in Jenga game pile style, making them fun
pickings.

Grilled Fillet Mignon with Steak Fries and Truffle Mayonnaise

Up Close with the Meat

We try an option from the vegetarian menu and find it
wonderful. Al dente strings of pasta are flavoured with mushrooms, olive oil,
and sun-dried tomatoes in the Bavette Aglio Olio with Sundried Tomato and
Mushrooms. Topped with a hedonistic amount of shaved truffles, this meat-free
alternative puts up a mighty contest for being just as (if not more so)
satisfying as its omnivorous counterparts.

More diversion is infused into the menu with a pre dessert
spectacle in an enormous ball of Lavender Flavoured Cotton Candy. The monster-sized
ball provokes some giggles as we pull it apart and relive childhood memories. I
challenge you to finish the entire ball!

Lavender Cotton Candy

Dessert

The climax does well to be chocolate, especially on
Valentine’s Day. A gold dusted Chocolate Sphere encloses a thick dense mousse,
which is only revealed when a hot chocolate sauce is poured on top. Crunchy
white chocolate balls and wafer flakes provide variance in texture, and a Pure
Vanilla Gelato scoop on the flank is a cold creamy contribution.

Chocolate Sphere

The St. Valentine’s Day Menu is priced at RM999++ per couple, and a complete vegetarian menu is also available for the same price.
Advance reservations are highly recommended.

Reasons to visit:
superb service; premium ingredients; a table by the window.

I think of all the food blogs that I visit, (and this is not to say that the others are not very good, because they are), you share the most luxurious and exotic places! Thank you so much for sharing. :)